Ingredients

Bread

Herb Butter

1

tablespoon grated Parmesan cheese

1/2

teaspoon dried basil leaves

1/4

teaspoon dried oregano leaves

1/4

teaspoon garlic powder

Steps

1In 2-quart saucepan, heat water to boiling. Stir in oats. Remove from heat. Stir in 3 tablespoons butter. Cool to 120°F to 130°F. In large bowl, mix 1 1/2 cups of the flour, the sugar, salt and yeast. Beat in cooled oats mixture and egg with electric mixer on low speed until moistened, scraping bowl frequently. Beat on medium speed 3 minutes, scraping bowl frequently. With spoon, stir in 1 3/4 cups to 2 1/2 cups of the flour to form a stiff dough.

2On floured work surface, knead in remaining 1/2 to 3/4 cup flour until dough is smooth and elastic, about 5 minutes. Shape dough into ball; cover with large bowl. Let rest 15 minutes.

1In 2-quart saucepan, heat water to boiling. Stir in oats. Remove from heat. Stir in 3 tablespoons butter. Cool to 120°F to 130°F. In large bowl, mix 1 1/2 cups of the flour, the sugar, salt and yeast. Beat in cooled oats mixture and egg with electric mixer on low speed until moistened, scraping bowl frequently. Beat on medium speed 3 minutes, scraping bowl frequently. With spoon, stir in 1 3/4 cups to 2 1/2 cups of the flour to form a stiff dough.

2On floured work surface, knead in remaining 1/2 to 3/4 cup flour until dough is smooth and elastic, about 5 minutes. Shape dough into ball; cover with large bowl. Let rest 15 minutes.